Crab Cake with Sweet Corn Puree
Ocean Place Resort and Spa, Long Branch
(800) 411-6493
1 lb. jumbo lump crabmeat
1 lb. regular lump crabmeat
1 red onion, fine brunoise
3 tbsp. dijon mustard
¾ cup fine breadcrumbs
½ cup mayonnaise
2 tbsp. chopped tarragon
2 tbsp. chopped parsley
2 tbsp. fresh lemon juice
1 tbsp. Tabasco
1 tbsp. salt and pepper
Squeeze any liquid off crabmeat. Mix all ingredients together and form into 4
oz. round cakes.
Pan fry and sear crab cakes in a hot pan with 1 tbsp. olive oil, for one minute.
Turn over and sear the other side.
Sweet corn puree:
1 cup raw corn, cut off the cob
2 tbsp. chopped onion
1 cup heavy cream
4 tbsp. each of tomato concasse (diced skinless and seedless tomatoes, such as
cherry tomatoes)
1 bag greens or blended salad
1 tbsp. virgin olive oil
½ tbsp. butter
Salt
Sautee chopped onion in olive oil and butter until tender. Add 1 cup of corn
kernels, cook until tender. Add ½ to 1 cup of heavy cream and cook down. Puree
in a blender.
To serve:
Finish sweet corn puree in a pan with 1 tbsp. butter to warm. Place a spoonful
of puree in center of plate and top with a crab cake. Toss salad in a bowl with
tomato concasse, raw corn, virgin olive oil and pinch of salt. Top salad on crab
cake and drizzle around with virgin olive oil.
